Nestlé to Advance Research into Metabolic Health in China

There has been nothing wrong with Chinese cuisine for at least 6,000 years; but our Swiss friends think they are going to improve it through processing, refining, pasteurizing, emulsifying, binding, preserving, stabilizing, irradiating, sweetening, artificially color and flavoring, and industrializing food and beverage for profit; yeah right (note sarcasm).